Savoring the Flavor of Steak Tartare
Steak tartare is often synonymous with upscale Parisian bistros and the Tartars who inspired its name. However, this dish has a rich history that extends far beyond its origins. When prepared with premium beef, steak tartare becomes a culinary masterpiece.
Selecting the Finest Ingredients
To create an exceptional steak tartare, it’s essential to source high-quality beef from a trusted supplier. Inform your butcher that you’ll be serving the meat raw, and they’ll provide you with the best cut. Additionally, opt for pasteurized or extremely fresh eggs from a reputable source.
A Simple yet Elegant Recipe
This effortless recipe yields 4 servings and can be prepared in just 5 minutes. To begin, combine anchovy fillets (if using), capers, and Dijon mustard in a nonreactive bowl. Use a fork or spoon to mash the ingredients until they’re evenly blended, then mix in egg yolks.
Folding in the Flavors
Next, use a rubber spatula to fold in the remaining ingredients, including diced beef tenderloin, red onion, Italian parsley, olive oil, hot sauce, Worcestershire sauce, and crushed chile flakes (if desired). Season the mixture with salt and freshly ground black pepper to taste.
Serving Suggestions
Serve your steak tartare immediately, garnished with toast points or French fries, as they do at the Polo Lounge. Alternatively, try pairing it with a bed of mesclun for a refreshing twist.
Tips and Variations
For an added layer of flavor, consider serving your steak tartare with a side of toasted bread or crispy French fries. If you prefer a milder flavor, simply omit the anchovy fillets or reduce the amount used. With its rich history and versatility, steak tartare is sure to become a staple in your culinary repertoire.
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